Tuesday, 11 October 2011

This Cup Cake picture has been there in my map for so long hat I don't remember anymore when I made them.

The one thing I remember the flavour was totally different as it was the first time I make a cup cake with Hazelnuts.
I have few other Cup Cakes which just sitting there patiently for me to post, but as there is so much cupcakes in my blog I am reluctant to post them. But I think I will do them in time.

1/2 cup very soft butter

1/2 cup fine sugar

1 egg

1/3 cup self raising flour

1/4 cup groung hazelnuts

1 tbsp Cocoa Powder

1/2 tsp baking powder

1 tbsp milk ( optional)

Preheat the oven to 375° F / 190°c and put the paper cups into the muffuin tins.

Put the butter in a bowl and beat to make sure it is really soft.

Add the sugar, egg, flour, cocoa powder, ground hazelnuts and baking powder. and conitnue to beat vigourously until the mixture is well mixed and creamy.

Add the milk if necessary to make a soft droping consistency.

Divide the mixture among the paper cases and bake for 15 tp 18 minutes depending on your oven.

Remove the cake from teh tin and cool on a rack.

For the Icing.

1/2 cup ( 130 gm ) butter

1 1/2 cup ( 260 gm) icing sugar

2 tsp lemon juice

edible food colouring.

Decoration of you choice to decorate.

To make the icing put the soft butter znd beat untill really light and fluffy.

Add the sugar and the lemon juice and beat to make a very smooth icing that is stiff enough to pipe.

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